Winter Fresh Macarons | Josh Pan

In this Instructable, I go over how to make my "Winter Fresh Macarons." Essentially, these macarons have a strong almond-y flavor with a hint of mint. They are filled with white chocolate ganache to give them that rich Christmas spirit. If you liked my Christmas special, please give all my videos thumbs up, and don't forget to subscribe to my YouTube channel. @ joshpancooking Thanks everyone, and have a great Holiday!!

The ingredients for this recipe are...

Shell:

• 2 Large Egg Whites
• 40g Superfine Sugar
• 120g Powdered sugar
• 70g Almond Extract
• Pinch of Salt
• 1 Tsp Almond Extract
• Blue Food Coloring

Ganache:

• 120g White Chocolate Chips (may need more depending on composition)
• 1/4 Cup Heavy Cream
• 1 Tsp Spearmint or Peppermint Extract (your choice)

The dry ingredients for this recipe are...

• Almond Meal
• Powdered Sugar
• Pinch of Salt

Separate your egg whites into the bowl of a stand mixer, and add in your superfine sugar. Beat at a medium high speed until your form glossy stiff peaks.

Add your almond extract into your egg mixture, but do not mix yet. Sift in your dry ingredients. Take your food coloring and dab it onto your silicon spatula. Then, gently fold your ingredients together using that spatula. This will create nice blue strokes. You should form a thick, smooth mixture that resembles molten lava. When you lift your spatula out of the bowl, the mixture should clump downward rather than ribbon smoothly, and your batter should slowly flow back into the shape of the bowl. For more help, please see the video.

Fill your mixture into a piping bag with a medium large circular tip. Pipe onto parchment paper or silicon sheets as slightly larger than quarter sized mounds. Tap your sheets on a hard surface until air bubbles rise out of the batter, and the cookies reach the right thickness. Allow your macarons to dry before baking. To increase the rate of drying in humid weather, blow a fan over your sheets. Your macarons should not stick at all to your finger when touched.

Once your macarons are dry, pop them into your oven preheated to 300-305 degrees Fahrenheit for 18-20 minutes or until you are almost able to lift them cleanly off of the pan.

On a stove or in a microwave, bring your heavy cream to a simmer. Then, put your chocolate chips in a heatproof bowl, and pour the cream over. Mix until the mixture is smooth. Put your ganache into a refrigerator until it thickens and is able to be piped.

Fill your ganache into a piping bag with a similar tip from before. Pipe your ganache onto the cookies in small mounds, and sandwich two cookies together.

And that's it!!

These macarons are great for parties, gatherings, showing off, being bourgeois, making friends, or self-indulgence. If this video/Instructable was helpful, please <3 it, and subscribe. Also, find me on Facebook, Twitter, Tumblr, Instagram, and YouTube @joshpancooking. The greatest gift to me would be if everyone subscribed to my YouTube Channel. Well, thanks for your time, and I shall see you all soon. Goodbye!